There are some things that are just comforting and delicious, roast eggplant is one of them. We made baba ganoush for our Paleo Picnic, our version is and has always been dairy free, gluten free and free of bad oils, so I thought I’d share the recipe.
1 large eggplant
2 tbsp olive oil plus extra for cooking eggplant
1 tbsp Tahini paste
1 garlic clove, minced or finely chopped
1 tsp-1tbsp maple syrup, or to taste (optional, depending on the bitterness of your eggplant)
juice and zest of 1 lemon
Salt + Pepper, to taste
3 tbsp sesame seeds plus extra to garnish
First things first, cut that eggplant in half lengthways, drizzle it with olive oil and wack it in the oven. Preheated to about 180*c, for 45min to 1 hour I’d say. You want it to be golden on top and the sides squishy to the touch. Let it cool down.
Once cool, grab a spoon and scoop out the flesh straight into your food processor (or a bowl if you’re using a stick blender). Add your tahini, lemon juice, garlic, olive oil, 1 tsp maple syrup and S+P, then blend until smooth.
Once smooth mix in your lemon zest and sesame seeds. Taste it and check seasoning (salt, pepper and maple syrup),
When serving drizzle with a little olive oil and sprinkle with sesame seeds.